Crunchy peanut butter lends a chunky texture to this slaw, but smooth peanut butter can be used as an alternate. Use a sharp knife, mandoline or food processor fitted with a slicing blade to shred the cabbage.
1/4 cup plus 1 tablespoon crunchy peanut butter
2 medium garlic cloves, minced or pressed through a garlic press (approximately 2 teaspoons)
1 teaspoon finely grated fresh ginger
1 tablespoon brown sugar, light variety
1 tablespoon rice vinegar
1/4 teaspoon red pepper flakes
3 tablespoons hot water
1/2 medium head red cabbage, finely shredded (about 6 cups)
3 scallions, sliced thin on bias
Whisk peanut butter, garlic, ginger, brown sugar, vinegar, pepper flakes, and water together in large bowl until dressing is creamy. Add cabbage and toss well to combine. Adjust seasoning with salt and sprinkle scallions over slaw. Serve immediately.